Executive Chef Grant MacPherson brings his culinary talents and expertise to Wynn Las Vegas, a luxurious resort with 2,700 rooms and 22 food and beverage outlets, including a number of fine restaurants helmed by some of the world’s most respected chefs. With this position, Chef MacPherson has been entrusted with the enormous task of overseeing 22 kitchens, hiring over 1,000 culinary professionals and serving 30,000 meals per day.
“At Wynn Las Vegas our overarching goal is to deliver first class service and exceptional cuisine throughout the property, on a consistent basis,” says MacPherson. “It has been an exciting challenge for me to a part of the team charged with bringing chefs and culinary professionals of the highest caliber to Wynn.”
MacPherson has been well prepared for this task. Before joining Wynn Las Vegas, Chef MacPherson served as Executive Chef for Wynn Macau, where he developed launch plans for the property’s food and beverage program. Previously, he had opened Bellagio on the Las Vegas Strip, where he oversaw culinary operations for the entire resort, including menu development and food preparation. Under his guiding hand, the Bellagio became one of the world’s most premier luxury destinations and home to some of Las Vegas’ finest restaurants.
Chef MacPherson has traveled throughout five continents, perfecting his culinary skills. He was the Executive Chef at the legendary Raffles Hotel, one of Asia’s oldest and most lavish hotels. Before joining Raffles, Grant worked as Executive Chef of the Datai Hotel in Malaysia. Throughout his culinary career, Chef MacPherson has held positions at several prestigious hotels including The Regent, The Ritz Carlton and the Four Seasons.
His professional accomplishments include a nomination for Canada’s Premier’s Award in Creative Arts and Design, being named Team Captain of the Singapore National Team and receiving a Gold Medal in the 1992 Culinary Olympics in Frankfurt, Germany. Chef MacPherson has been invited to participate in prestigious culinary events around the world such as the St. Moritz Gourmet Festival, Cape Gourmet in South Africa, The Lanesborough in London, Crystal Cruises Alaskan Food and Wine Sailing, James Beard House in New York, Laboratorio Del Galileo in Washington D.C., The Masters in Sydney, Australia, and the Consentino Winery Anniversary Celebration in Napa, California.
Chef MacPherson and his work have been featured in several publications such as Cuisine Scene, Bon Appétit, Ansett Chefs, Foie Gras, and Art Culinaire. He enjoys devoting his time and energy to numerous charities and has made guest appearances at charity events in fifteen states.
His considerable talents have been showcased alongside award-winning chefs including Alain Duccase, Jean-Louis Palladin, Joel Robuchon, Raymond Blanc, and Nobu Matsuhisa.
“I can confidently say there will not be a hotel or resort like this anywhere in the world for quite some time. It is an honor to work with Mr. Wynn again to bring his vision to life,” adds MacPherson.
